摘要
采用人工接种纳地青霉(Penicillium nalgiovense)和喷洒抑霉剂等方法,以自然成熟的火腿为对照,研究了霉菌生长与其品质间的关系。结果表明,火腿表层肌肉色泽存在显著差异,对照组、接种组和抑霉组的L*值依次为41.22、36.10和45.09,而a*值和b*值的对比结果一致,均为接种组最高,抑霉组最低;但各处理组火腿内部肌肉的色泽均无显著性差异。通过插签评审,抑霉组火腿表现较差,出现的异味针数最多,占总签数(45针)的22.2%,而接种、对照组均控制在8%以下;检测到的游离氨基酸各有17种,接种组火腿的鲜味氨基酸含量高于其他组;通过质构分析,接种组火腿的硬度和咀嚼性较高,抑霉组火腿的黏着性强但内聚性差,而各组火腿的弹性并没有明显区别;模糊性综合评价火腿样品,接种组整体品质明显优于对照、抑霉组。
The relationship between moulds and quality of Jinhua ham during ripening, a control product （naturally maturing hams） and different treatments with inoculated Penicillium nalgiovense, sprayed antiseptic were assayed. The results showed as follows： by the comparison of superficial muscle, the instrumental measurement of colour gave rise to some significant differences among three treatments. L^＊ value was 41.22, 36.10 and 45.09 respectively. The highest and lowest a^＊ value were found in batches with P. nalgiovense and antiseptic comparing with different treatments. And the results were similar to b^＊ value. Judged by bamboo spike, smell of the product with antiseptic performed poorly that the proportion of bad smell spikes was 22.2% which was below 8% in control and inoculating batches. And seventeen kind of free amino acid （FAA） with different content were detected that the concentration of GLU and ASP were high which represent umami taste. By the comparison of several treatments, concentration of umami taste amino in inoculating batch was larger than others. Furthermore, the batch inoculated with P. nalgiovense showed an increase for hardness and chewiness in relation to uninoculated control and antiseptic treatment. Antiseptic batch had the highest value of cohesiveness and lowest of adhesiveness among four treatments. Springess showed less significant difference between several treatments. From the result of fuzzy appraisal to samples it can be concluded that the quality of batch inoculated with P. nalglovense superior to uninoculated control and antiseptic treatment.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第8期138-142,共5页
Food and Fermentation Industries
基金
浙江省自然科学基金资助项目(No.Y304305)
关键词
金华火腿
霉菌
品质
Jinhua ham,moulds,quality
